b'SERVES 4 1 pounds beef stewing meat,cut into 1-inch cubesPlace the beef cubes in a large bowl and sprinkle with the salt and pepper,teaspoon saltmaking sure the meat is coated on all sides. Add the flour and mix until wellteaspoon peppercoated. Heat the oil in a large nonstick saut pan on medium heat for 2 minutes. 1tablespoonsall-purposeflour Add the meat and brown well on all sides, about 3 to 4 minutes. Transfer the 3 tablespoons olive oil cooked beef to a bowl and set aside, reserving the oil from the pan. Pinchofredpepperflakes1smallcarrot,finelychopped Pour the reserved oil (there should be 2 tablespoons; if not, add more oil to 1onion,finelychopped make that amount) into a medium pot or Dutch oven set on medium-low heat. 4 garlic cloves, thickly sliced Cook the red pepper flakes, finely chopped carrot and the onion, garlic, celery, 1stalkcelery,finelychopped rosemary, basil and bay leaves for 5 minutes. Add the wine and cook until 1 tablespoon chopped reduced by half, about 4 minutes. fresh rosemary 1 tablespoon chopped fresh basilMeanwhile, drain the tomatoes and chop them, reserving the juice separately. 2 bay leavesAdd the chopped tomatoes to the pan and cook for 1 minute, stirring well. 1 cup white wineAdd the browned beef and the juices that have accumulated in the bowl, 1 14-ounce can peeled Italian increase the heat to medium-high, and cook for 1 minute.tomatoes 1 cup chicken stockAdd the chicken stock and the reserved tomato juice to the pot and bringpound potatoes, peeled and to a boil. Reduce the heat and simmer for 30 minutes, stirring often to prevent cut into 1-inch cubessticking or burning. Stir in the potatoes and simmer for 30 minutes (see Chefspound carrots, cut into Tips), stirring often. Stir in the cubed carrots and simmer for 30 minutes, stirring -inch cubesoften. Stir in the peas and simmer for 30 minutes, stirring often. 10 ounces fresh or frozengreen peas Remove the bay leaves before serving. Serve with polenta on the side. (See recipe for Grandmas Polenta.)'